Crispy Roasted Garlic Parmesan Crusted Potatoes, a delicious side dish that is super easy to make, and with minimal prep.
Golden brown fluffy baby potatoes with an epic parmesan and garlic crust, this is the best side for any roast, be it a Sunday Roast, the Thanksgiving or Christmas turkey, or any other celebration.
I love roasted potatoes and they really are my favorite side dish.
Ingredients of Parmesan Crumb Roasted Potatos
- Prepare 2 lb of baby yukon gold potatos, pre cooked for 7 minutes in boiling salted water and drained, then cut in half..
- It's 1 large of bakery croissant pulsed in food processor to make course crumbs.
- It's 2 of minced cloves of garlic.
- Prepare 1 tsp of fresh grated lemon zest.
- It's 1 tsp of cajun seasoning.
- Prepare 1/2 tsp of black pepper and salt to taste if needed.
- You need 3 tbsp of olive oil.
- You need 3 tbsp of butter, melted.
- Prepare 2 tbsp of chopped frrsh parsley.
- It's 1/2 cup of grated parmesan cheese.
- You need 3 of sliced gree onions.
Parmesan Crumb Roasted Potatos step by step
- Preheatvven to 450.
- Combine in a large bowl the croissant crumbs, garlic, lemon zest, pepper, cajun seasoning and oil and butter mix to combine. Add potatos and toss to coat. Place potatos in a single layer, cut side down on baking sheet.Sprinkle tops with the crumbs left in the bowl..
- Roast 10 minutes, add parmesan cheese and parsley and roast 5 tob10 minutes more or until golden and crispy.Remove to a platter garnish with green onions and serve hot!.
Drizzle any remaining butter over the top of the potatoes. Garlic Parmesan Ranch Roasted Potatoes are crispy bites of potato simply bursting with flavor. This simple recipe will become one of your go-to side dishes. Diced new potatoes are topped with dry ranch seasoning mix, parmesan cheese, garlic, butter, and flour before roasting in the oven just just about an hour. These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch This starch combines with Parmesan.
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